Don’t throw out those radish leaves! Made from fresh, peppery radish leaves and potatoes for extra body, this Radish Leaf Soup is ever so popular in France and a Spring staple in my kitchen. It offers healthy, delicious comfort and is a great way to make do with extremely underrated radish leaves.

About radishes, and radish leaves.

Radishes are Spring favorites in France. In Brittany where they are plentiful, we love to buy them in big bunches as soon as they hit market stalls, in April. We often enjoy them as a starter – simply raw, with butter, a pinch of salt flakes and bread. But while we tend to focus on the pretty pink roots, the greens are also perfectly edible!

Sometimes referred to as Radish greens or Radish tops, they are full of nutrients and delicious prepared in many ways, including this soup.

When buying radishes, look for vibrant green and fresh-looking leaves, which shows the radishes were recently harvested. Ideally, opt for organic, unsprayed radishes.

As soon as you get back home, clip the greens from the roots. This will prevent the leaves from continuing to draw moisture from the roots, so both ends – roots and leaves – stay fresher longer. You can them wrap them separately and keep them in your fridge.

When ready to cook the leaves, rinse them thoroughly under cold water, as they tend to have a lot of sand and/or dirt on them.

What do radish leaves taste like?

Fresh radish leaves taste fresh with a light peppery, bitter taste. On a scale, I would say they taste half-way between peppery watercress and mild spinach.

What else to do with radish leaves?

This radish leaf soup is a very popular way in France to enjoy these underrated greens. But they are also delicious sautéed, made in pesto, in tarts, and so on. Here are delicious recipes I spotted on the web:

• Radish Leaf Pesto
• Sautéed Radish Greens
• Roasted Radishes with Radish Leaves
• Radish Leaf Salad

How to store this Radish Leaf Soup? 

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Cooking notes:

• Use fresh, organic, unsprayed radish leaves that aren’t wilted-looking. Make sure you wash and rinse them thoroughly as radishes tend to have a lot of sand and/or dirt on them. I often like to let them soak in water for 5-10 minutes to get rid of all residues.

I hope you’ll love this Radish Leaf Soup recipe as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like:

• Watercress Soup (Soupe de Cresson) 
• Fresh Tomato Veloute Soup 
• Split Pea and Bacon Soup (Potage Saint Germain) 
• Provencal Garlic Soup (Aigo Boulido)
• Classic French Lentil Soup 

Radish Leaf Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

2 tbsp (28g) unsated butter
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
3 small potatoes (250g), peeled and roughly chopped
1 cup (250ml) water
¼ tsp salt
6 cups fresh radish leaves, washed thoroughly
1 ½ cup (375ml) low sodium vegetable stock
¼ to ½ tsp freshly ground black pepper
Optional: crème fraiche or sour cream for serving.
Optional: thinly sliced radishes and chopped chives for garnishing.

Instructions

Step 1 - In a large pot over medium heat, add the butter and let melt. Add the chopped onion and garlic, and cook for 1-2 minutes, stirring frequently, until the onion is fragrant and translucent.

Step 2 – Add the cubed potatoes, 1 cup of water (250ml) and salt. Bring to a boil, lower the heat, cover, and let simmer for about 10-15 minutes, until the potatoes are fork tender.

Step 3 – Add the radish leaves, the stock, and the black pepper. Stir and bring to a boil again. Let simmer for 2-3 minutes until the leaves are completely wilted.

Step 4 - Using an immersion blender, mix the soup ingredients until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to pot. Season with salt and pepper to your liking again (optional).

For serving, ladle soup into individual bowls. Garnish with crème fraiche or sour cream, thinly sliced radishes and/or chopped chives for garnishing.